I baked two 12 x 18 chocolate cakes using the two and two layer method. They were very moist and have not yet found an easy way of torting and stacking side by side without cracking a cake or two. Any input would be appreciated...I have them done but it was a struggle and always has been. Thanks everyone.
Are you looking for input on how to handle the thinner layers? or how to torte that size of cake?
I level and torte my cakes after they are cool, and then i freeze them. When i'm ready to decorate i take the cakes out and let thaw for about 20-30 minutes. They are still cool, but they are firm so it's easy to move the layers around without issues.
Others have suggested using a cake board dusted with PS to slide under your layer, then line up with the bottom cake and slide your board out.
thanks much. I don't freeze cakes because I don't have that kind of space. I torte two 11x15's and then try to line them up side by side make a sheet cake of sorts..